Escarole Bean Soup
Escarole Bean Soup
Table of Contents
Escarole Bean Soup
Discover the warmth and comfort of this delicious Escarole Bean Soup, a hearty dish perfect for any season. Packed with nutrients and flavors, this soup combines tender escarole, hearty beans, and aromatic herbs, making it an ideal meal for families and friends. Learn how to create this wholesome dish in your own kitchen!
Description
Escarole Bean Soup is a delightful blend of vibrant greens and protein packed beans that results in a comforting, flavorful soup. This dish not only satisfies the palate but also provides a wealth of nutrients, making it a perfect choice for anyone looking to enjoy a healthy meal. Escarole, a leafy green related to endive, offers a slightly bitter yet refreshing taste that balances beautifully with the creamy beans and the savory broth.
The origins of escarole bean soup can be traced back to Italian cuisine, where it’s often made as a rustic dish that embodies the spirit of using simple, fresh ingredients. It’s a favorite in many Italian American households, often served as a starter or as a light main course. This soup can be easily customized by adding other vegetables, proteins, or spices according to your preference.
When preparing this soup, you’ll find that the process is straightforward, making it an excellent option for busy weeknights or leisurely weekends. The ingredients simmer together, allowing the flavors to meld, resulting in a deliciously fragrant and comforting dish. Not only is it nourishing, but it’s also perfect for meal prep, as it tastes even better the next day when the flavors have had time to deepen.
Nutritional Benefits
The combination of escarole and beans creates a powerhouse of nutrients. Escarole is rich in vitamins A, C, and K, while beans provide protein, fiber, and essential minerals. Together, they create a well rounded meal that supports a healthy lifestyle.
This Escarole Bean Soup is also vegetarian and can be easily made vegan by omitting any animal based ingredients. It’s a versatile recipe that can cater to various dietary preferences while still delivering on taste and satisfaction.
Perfect Pairings
Serve this soup with a slice of crusty bread or a light salad for a complete meal. It pairs wonderfully with a glass of white wine, making it an excellent choice for gatherings or cozy family dinners.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 2 cups escarole, chopped
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Optional: Grated Parmesan cheese for serving
- Optional: Crusty bread for serving
Instructions
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Broth and Beans: Pour in the vegetable broth and bring to a simmer. Add the cannellini beans, dried thyme, and oregano. Season with salt and pepper to taste.
- Incorporate Escarole: Once the soup is simmering, add the chopped escarole. Cook for about 10-15 minutes, or until the escarole is tender and the flavors have melded together.
- Adjust Seasoning: Taste and adjust the seasoning if necessary. If you prefer a creamier soup, use an immersion blender to puree a portion of the soup, then mix it back in.
- Serve: Ladle the soup into bowls and sprinkle with grated Parmesan cheese, if desired. Serve hot with crusty bread on the side.
Notes
- For added protein, consider adding diced chicken or turkey sausage.
- Feel free to substitute other leafy greens, such as spinach or kale, if escarole is unavailable.
- This soup can be stored in the refrigerator for up to 5 days and freezes well for longer storage.
Escarole Bean Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 4 cups vegetable broth
- 2 cups escarole chopped
- 2 cans 15 oz each cannellini beans, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Optional: Grated Parmesan cheese for serving
- Optional: Crusty bread for serving
Instructions
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Broth and Beans: Pour in the vegetable broth and bring to a simmer. Add the cannellini beans, dried thyme, and oregano. Season with salt and pepper to taste.
- Incorporate Escarole: Once the soup is simmering, add the chopped escarole. Cook for about 10-15 minutes, or until the escarole is tender and the flavors have melded together.
- Adjust Seasoning: Taste and adjust the seasoning if necessary. If you prefer a creamier soup, use an immersion blender to puree a portion of the soup, then mix it back in.
- Serve: Ladle the soup into bowls and sprinkle with grated Parmesan cheese, if desired. Serve hot with crusty bread on the side.
Notes
- For added protein, consider adding diced chicken or turkey sausage.
- Feel free to substitute other leafy greens, such as spinach or kale, if escarole is unavailable.
- This soup can be stored in the refrigerator for up to 5 days and freezes well for longer storage.
